Veal 101

Frequently Asked Questions:

A: Free Raised® Veal is authentic, historical veal, derived from the French Limousin heritage beef breed. Free Raised® veal calves are free to roam alongside mother and herd on open pastures, never confined or tethered. They receive a nature-intended diet of unlimited access to mother's milk and pasture grasses, providing ample nutrients and iron, creating authentic veal, richer in flavor and color. Free Raised® Veal calves never experience the stress of feedlots or industrial farming. The result is extremely tender, delicious veal.

Q: What is group raised veal?

A: Strauss group raised veal is derived from dairy breeds, typically Holstein bull (male) calves. Our group raised veal calves are never tethered or crated. They are raised on a special liquid whey‐formula until six to eight weeks of age, and are then moved to group pens and fed a diet of formula, grain, and forage. Group raised veal, is tender and delicate but pinker due to the increased nutrition of grain and forage finishing.

Q: What is special-fed veal?

A: The term “special-fed” veal (formula-fed veal) is a USDA classification that describes modern-day veal calves derived from the dairy industry and fed a special formula or milk replacer. This formula is typically made from whey and whey protein, both of which are by-products of cheese making. It's nutritionally designed to produce creamy white to pale pink meat.

Special-fed veal was developed in Holland and brought to the U.S. shortly after WWII. At that time, the dairy industry in Holland faced the same challenges that existed here in the U.S. – what to do with Holstein bull (male) calves from the dairy industry. Dairy cows must calve every year to maintain milk production. Heifer (female) calves are raised to reenter the herd as milking cows. Bull calves provide little to no value to dairy farmers, making them a true by-product of the dairy industry. The Holland-based special-fed veal industry evolved by utilizing the two primary byproducts of the dairy industry – bull calves and whey. Since the U.S. dairy herd is predominantly Holstein based, the black and white Holstein bull calf soon became synonymous with special-fed veal.

Typically, American special-fed veal calves are tethered and crated with a restricted diet of only formula. In contrast, Strauss formula fed (special-fed) veal are tether-free, group raised and supplemented with grain and nutrient-rich forage that produces healthier calves and pinker colored veal.

Q: Why did veal farmers ever chain their veal calves in small pens or crates?

A: After World War II, when industrial principles were applied to farming and agriculture, "modern" methods dictated tethering calves in small, individual pens, or crates, and feeding them a "special" milk-formula diet. The system was thought to prevent the spread of illness and to efficiently and economically care for calves that were brought together from many dairy farms, making them highly susceptible to disease and stress.

Today we know better, and we understand that raising animals in this inhumane way caused unnecessary stress as well as unnatural behaviors. English veal producers were the first to take notice, making it illegal to raise calves in crates after 1989. By 2008, tethered and crate raised veal was banned throughout the European Union.

Here in the U.S., the American Veal Association has voluntarily chosen to produce all special-fed veal calves in group-raised environments by 2017. But we believe that our calves and our consumers deserve better, today. That's why in December 2008 Strauss became the first veal producer in the nation to raise 100% of our special-fed (formula-fed) veal calves in a tether-free, group raised environment, a full nine years ahead of the industry deadline.

We also produce Free Raised® Veal, which is authentic, historical veal, derived from the French Limousin heritage beef breed. Free Raised® veal calves are free to roam alongside mother and herd on open pastures, never confined or tethered. They receive a nature-intended diet of unlimited access to mother's milk and pasture grasses, providing ample nutrients and iron, creating authentic veal, richer in flavor and color. Free Raised® Veal calves never experience the stress of feedlots or industrial farming. The result is extremely tender, delicious veal.

Q: Does confining a calf and limiting its movement make veal meat more tender?

A: No. This is a misconception and a myth. In fact, freedom of movement promotes good health and reduces stress, which helps to ensure tenderness. Unfortunately that fallacy has become so widely accepted that even chefs and people within the veal industry believe it.

Q: Why do people think veal should be light in color?

A: Years ago, the popular myth was the whiter the veal, the more mild and tender it was. The color of veal is determined by the amount of iron the calf receives from its diet. With the introduction of formula-feeding, farmers had the ability to limit the calves iron intake resulting in lighter meat and created a new demand for white veal.

In addition to iron-deficient diets, veal farmers filtered iron from their calves’ water, prevented contact with any metal, and eliminated their natural forage diet, rich in iron and nutrients. It's important to note that as iron levels decrease and the color of veal lightens, the calves become anemic, which causes their natural immune system to weaken. Calves that become sick more easily require increased medication and antibiotic use. For this reason, veal color has long been a point of concern and controversy. In fact, some EU retailers have already banned “white” veal from their shelves due to animal welfare concerns.

As a veal consumer, you can help to improve the raising conditions of all veal calves by asking your butcher for pink or naturally colored veal.

Q: How old are Strauss veal calves when they're ready for market?

A: Many people think of veal as deriving from baby calves. In fact, veal calves are typically 5 to 6 months old and weigh approximately 500 lb. when market ready. Ironically, veal is one of the older proteins most American’s will eat. Here's a quick comparison with other proteins when market ready: chicken 5 to 9 weeks; turkey, 16 weeks; pork, 4 months; lamb, 6 to 12 months; beef, 18 months.

Q: How does group raised veal support the dairy industry?

A: Dairy cows must calve every year in order to maintain milk production. Heifer (female) calves, are raised to re-enter the herd as milking cows. Bull (male) calves, provide little to no value to dairy farmers. The formula-fed veal industry evolved by utilizing a by-product of the cheese industry (whey) and a by-product of the dairy industry (bull calves). The flavor and texture of meat from dairy breeds is not desirable, and therefore they are not typically marketed as beef. Raising them as veal supports the dairy industry, which provides us with delicious ice cream, lattes, and cheese.

Strauss Group Raised veal calves come from many dairy farms, bringing with them various health concerns. Strauss group raised veal calves are given medications as needed in order to maintain good calf health and comfort. By raising our formula-fed calves in a 100% tether-free and group raised environment, we've been able to dramatically improve calf health and further reduce the need for medication.

A: No. The USDA does not allow growth hormones or growth stimulants to be administered to veal calves. Strauss does not support the use of growth stimulants raising for livestock. We believe that nature's pace is the best way.

Q: Where are Strauss veal calves born and raised?

A: Our Free Raised® veal calves are born and pasture‐raised throughout the United States. We have developed a proprietary network of certified family farmers and ranchers who raise our calves to our exceptional standards – with care and respect, naturally. We “follow the grass” seasonally across the U.S. from America’s abundant pastures.

Our group raised calves are born and raised by family farmers throughout the upper midwest, where dairy farms thrive.

Q: Are the small white hutches that I see on farms used for veal calves?

A: No. The small white hutches that you may see on farms are typically located on dairy farms and not veal farms. They are used as shelters to raise young heifer (female) calves that will reenter the dairy herd as milking cows when they mature.

Q: Why is Free Raised® Veal richer in color?

A. Meat color is a direct reflection of the calf's natural diet and environment. Mother's milk and pasture forage is rich in iron and other nutrients, producing meat that's richer in color. By embracing the almost lost art of pasture-raised veal, we are able to provide authentic, naturally colored and nutrient-packed veal. This is your assurance that our calves enjoy a natural, healthy diet.

Q: What do you mean by "heritage-bred"?

A: By "heritage-bred" we mean breeds of cattle renowned throughout the centuries for flavor and quality. Not only is Strauss Free Raised® veal raised in the style passed down through the ages, it also comes from truly historical stock–France’s famed Limousin breed. Veal from Limousin calves is an Old World delicacy still treasured by Europe’s finest chefs.

Thanks for all your hard work that allowed that meat to make it into my house, onto my grill and into our mouths. I wish I could tell all of you in person how thankful I am for your product. We have 4 more packages in the freezer and I am so excited to eat them over the next couple weeks.